2 lbs. shrimp, peeled
1/4 cup vegetable oil
Heaping 1/4 cup flour
1/2 large onion, chopped
1 bell or poblano pepper, chopped
1 jalapeno pepper, chopped
1 celery stalk, chopped
4 cloves garlic, chopped
1 pint chicken or seafood stock
1 Tbsp Cajun seasoning
1/2 teaspoon celery seed
1 Tbsp sweet paprika
1 tsp. salt
3 green onions, chopped
Hot sauce (Crystal or Tabasco) to taste

  • Make roux with the oil and flour, and cook until very brown, about 10 minutes
  • Add vegetables, stir well, and cook 4 minutes
  • Add stock slowly, stirring to incorporate, until sauce is the consistency of syrup
  • Add spices and shrimp, and cook at lowest heat for 10 minutes
  • Add green onions and hot sauce, then serve over rice

Source: https://www.simplyrecipes.com/recipes/shrimp_etouffee/

2020-08-06 20:08:52: Half-Shrimp/Half-Chicken batch (8/8):

  • Saute 1 lb. cubed chicken in separate dish
  • Make main dish as directed, except: before adding shrimp, take half of base and add to chicken, and add only 1 lb. of shrimp.
  • Other substitutions: Used an extra poblano and 1 tsp. dried jalapeno flakes instead of the jalapeno, 4 oz. celery sticks instead of a stalk

Notes:

  • Chicken too tough because not thawed and then cooked too hard
  • Too spicy; reduce to 1/2 tsp. of jalapeno flakes at most
  • Too much celery: reduce to 2 oz. of celery sticks
  • Would like to have some tomato paste, add after ~1 tbsp. to shrimp batch after splitting